“My vinegar choice usually depends on the other ingredients—fruit or herbs that I want to highlight,” says bartender and cocktail educator Jena Ellenwood, describing how she selects vinegars for use in shrubs. “I really love using white balsamic,” she says. “It has a great roundness to it without bullying the other elements; I love it with raspberries.” Those flavors join with thyme in this elegant shrub.
- 1 pint fresh or frozen raspberries and/or blackberries
- 1 cup sugar
- 1 sprig thyme
- 1 cup white balsamic vinegar
Add the berries, thyme and sugar to a large bowl and refrigerate overnight.
Stir in the vinegar and let sit for 3 hours, mixing or shaking occasionally, then stir until sugar is dissolved.
Strain out solids and store in the refrigerator.